A New Culinary Adventure: Baby Food

There it is -- one of my newest adventures in being a mom -- homemade baby food.

Butternut squash, to be exact. Packaged in neat, 2.5 oz. containers. Ready to eat. Gotta love that.

I'm happy with my efforts in making baby food since introducing solids to Claire over the last month, although this is about the simplest cooking I've ever done. Steam. Puree. Store. And it tastes good. (Yes, I've tried it - every time.)

(I have been using the Beaba Babycook which allows you to do all of that in one device, but obviously, you can make your own baby food without it. I do love it for the pure convenience factor.)

Claire has been particularly fond of butternut squash and sweet potatoes, but thankfully has eaten everything put in front of her so far. Even though she first snubbed carrots, she eats them now. We'll see how long that lasts, right?

A byproduct of introducing solids into her diet is that Chris and I have been eating more veggies. And one of my new favorite ways to eat butternut squash is through roasting. It's easy and makes for a delicious side dish. So while Claire is feasting on steamed and pureed squash, we will be enjoying it a different way.


Roasted Butternut Squash
(Courtesy of Whole Foods)

Ingredients:
1 medium butternut squash (about 2 pounds)
1 tablespoon extra virgin olive oil
Salt and ground black pepper to taste

Method:
Preheat oven to 400 degrees F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.

If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.

Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.

Love is in the Air

Cranberry Upside-Down Cake, a perfect Valentine's treat

It's hard to believe that January is over already. Of course, I find myself saying that every year. Is it me, or does time seem to go faster when you get older?

Now that it is the beginning of February, it's time to start looking forward to Valentine's Day. Yes, I said looking forward to. I know many people seem to feel the opposite of love towards this holiday, but regardless of whether or not I've had a Valentine, I've usually enjoyed it for the sweet treats that seem to magically appear in my home, whether I'm baking them, or someone's giving them to me. (Last year, Chris surprised me with some Bakeshop cupcakes, and yes, I still remember them. See, sweets are powerful things.)

So if you need something sweet for your sweetie, this Cranberry Upside-Down Cake is a festive and delicious choice. I loved how the cranberries and sugar caramelized during baking and oozed into the batter.  Put it together with the cake and you've got yourself a very tasty treat. While this is a pretty dessert, I think it would also be a nice dish to serve at breakfast or brunch. Enjoy!


Cranberry Upside-Down Cake
(Courtesy of Everyday Food Great Food Fast)

Ingredients:
8 T. unsalted butter, at room temperature
1 cup sugar, divided
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 3/4 cups cranberries (fresh, not canned)
1 large egg
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
whipped cream, for serving (optional)

Method:
Preheat the oven to 350 degrees F, with a rack in the center. Rub the bottom and sides of an 8-inch round cake pan with 2 T. of the butter. In a small bowl, whisk together 1/2 cup of the sugar with the cinnamon and allspice. Sprinkle the mixture evenly over the bottom of the pan; arrange the cranberries in a single layer on top.

With an electric mixer, cream the remaining 6 T. butter and 1/2 cup sugar until light and fluffy. Add the egg and vanilla; beat until well combined. In another bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add the flour mixture to the butter mixture in three batches, alternating with the milk, until well combined.

Spoon the batter over the cranberries in the pan, and smooth the top. Place the pan on a baking sheet; bake the cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around the edge of the cake; invert onto a rimmed platter. Serve with whipped cream on the side, if desired.

My New Kitchen Partner Makes Hummus

Hummus

Just looking at this picture makes me hungry for hummus. I love this stuff.

Chris surprised me with a new toy - a food processor - for Christmas. I had been playing with the idea of getting one for a few years now, but living in a small space makes me really think before buying something. That said, Chris figured out how to make our space issue work so that this new Kitchen Aid would fit. Awesome!

I've been happily working through recipes requiring a food processor, and since I had never had the proper equipment to make hummus before, I had to try. The hummus turned out wonderfully, and the food processor made it happen with ease. I liked this hummus recipe, although next time I'm going to try it without the parsley just for simplicity's sake (the parsley tasted just fine in the hummus).

This is a great recipe for any Super Bowl parties next weekend since it makes a lot (3 cups worth)! Go Steelers!


Hummus Bi Tahini
(Courtesy of Elisabeth Rozin, "Ethnic Cuisine: How to Create the Authentic Flavors of 30 International Cuisines")


Ingredients:
2 to 2 1/2 cups cooked chick peas (reserve cooking liquid), or 20-ounce can chick peas (reserve liquid)
1/3 cup fresh lemon juice
5 cloves garlic
1/2 cup parsley, chopped
1/4 cup tahini (sesame paste)
1/4 tsp. salt
dash freshly ground black pepper
1 T. olive oil
pita bread, for serving



Method:
Drain chick peas, reserving liquid. Puree in blender or food processor with lemon juice, garlic, and parsley. If more liquid is needed to blend properly, use some of the reserved chick pea liquid. (I didn't need much.)

Place pureed mixture in a serving bowl and stir in tahini, salt and pepper.  Mix to blend thoroughly.

Just before serving, pour olive oil on top of the hummus. This can be prepared a day ahead and refrigerated. Serve with pita bread.

Makes 3 cups.

Who Needs Birthday Cake When There are Chocolate Covered Oreos?

In honor of my husband Chris' birthday today (Happy Birthday honey!), I'm posting a secret to a quick and astoundingly delicious dessert.  Chris and I have been feasting on homemade chocolate covered Oreos topped with Heath Bar crumbles (as if the Oreo itself wasn't enough) in the last few weeks.  Not only are they AMAZING and elegant but they are so simple to make.  What else is there to do when it's cold outside, right?

I also made some of these with my 3-year-old niece and 5-year-old nephew over Christmas, and they were as delighted with making these as I was (and the cookies got eaten rather fast).  We also topped the Oreos with multicolored sprinkles and sliced almonds, in addition to the Heath Bar crumbles (as shown in the photo above).  We made chocolate covered pretzel rods too.

Eat and enjoy!

Chocolate Covered Oreos
(Courtesy of Kelly Oliver)

Ingredients:
1 package of your favorite Oreos
1 bag of milk or semisweet chocolate chips
1 bag of Heath Bar crumbles (or other topping of your choosing, such as multicolored sprinkles)

Method:
In a microwave safe bowl, melt the entire bag of chocolate chips, starting with 45 seconds, then stirring, and then 15 seconds, then stirring, and continuing in 15 second intervals until melted.

Dip the top of each Oreo in the chocolate and then in the Heath Bar crumbles.  Place on a waxed paper lined baking sheet until chocolate is firm, which takes a few hours.  Store at room temperature.

Fresh Flavors: Lebanese Bean Salad

I've recently been working my way through a cookbook titled, "Ethnic Cuisine: How to Create the Authentic Flavors of 30 International Cuisines," by Elisabeth Rozin.  I tried her baba ghanouj recipe the other day -- which I'll add to this blog soon -- and it turned out wonderfully.  I'm going to try to make her hummus recipe in the next few days.  Another recipe, Lebanese Bean Salad, looked inviting since it combined very fresh flavors -- tomato, cucumber, parsley, mint -- with kidney beans, providing a great way to make my diet a bit more healthy.  (Gotta balance those chocolate chip cookies out!)  The salad turned out really well, and it was definitely best after the flavors were allowed to sit and meld together for a few hours.  I feel healthy just writing about it.

That said, on a related note, a news story about Lebanon's government collapsing this week caught my eye.  (Associated Press story: http://www.google.com/hostednews/ap/article/ALeqM5gKLdFozTq_mjqIHyByXq9DMbpz2w?docId=51dbcaef794b4ea0a78ead4e8b809d23)  I don't hear much about Lebanon normally, nor do I hear much about governments collapsing (I cannot imagine that happening in the USA), and so this post is dedicated to the people in that country who are living through this tumultuous situation.  I'm praying for the Lebanese people and hope you'll join me.

Lebanese Bean Salad
(Courtesy of Elisabeth Rozin, "Ethnic Cuisine: How to Create the Authentic Flavors of 30 International Cuisines")

Ingredients:
2-2 1/2 cups cooked or canned red or white kidney beans, drained
1/2 cup parsley, chopped
1 small onion, finely chopped, or 3-4 scallions, finely chopped
1 T. fresh mint, chopped, or 2 tsp. crushed, dried mint leaves
1 large ripe tomato, coarsely chopped
1 medium cucumber, peeled and diced
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp. salt
1/8 tsp. ground black pepper

Method:
Combine beans, parsley, onion, mint, tomato, and cucumber in a bowl.  Combine olive oil, lemon juice, salt and pepper in a separate bowl and beat together.  Pour the dressing over the vegetables, and stir together.  Refrigerate the salad for at least 2 hours.  Mix again before serving.

The Best Ever Chocolate Chip Cookies

It's a beautiful, sunny, yet cold day here in Arlington.  The minimal snowfall we got last night dusted the trees and rooftops enough to look make my neighborhood look like a peaceful and quaint winter village.  That scene calls for something a sweet treat that is classic and all-American -- chocolate chip cookies.  And not just any chocolate chip cookies.  I found a recipe on the Brown Eyed Baker blog about a year ago for chocolate chip cookies that has made me fall in love with these cookies all over again (which I didn't think was possible!).  So while I enjoy this winter scene outside my window today and while Claire is sleeping, I'm going to be baking these lovely treats.



Thick and Chewy Chocolate Chip Cookies
(Courtesy of Baking Illustrated/Brown Eyed Baker)
http://www.browneyedbaker.com/2008/06/21/thick-and-chewy-chocolate-chip-cookie


Ingredients:
2 cups plus 2 T. (10 5/8 ounces) unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 T. (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1-1 1/2 cups semisweet chocolate chips

Method:
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Enjoy!

Happy New Year!

Happy New Year! Chris and I spent the week after Christmas with colds so by the time New Year's Day came around, I was craving something other than chicken noodle soup and grilled cheese sandwiches -- both easy things to make when you're feeling under the weather and a parent of a six-month-old (gotta save what little energy you have for the baby, not cooking).  And since we didn't get to ring in the New Year with a champagne toast (yeah, we didn't even make it to midnight), I decided to celebrate with a bottle of beer (Shiner Bock, to be exact) by adding it to some homemade bread.  Yum!  If you have any leftover beer from your celebrations, this is a great way to use it (especially if you're on cold medication) other than drinking it, of course.  I paired it with some homemade beef vegetable noodle soup, a perfect complement.  I think it's best fresh out out of the oven when it's warm but it does reheat well in the microwave if you have any left the next day.

Beer Bread
(Courtesy of The Good Housekeeping Step-By-Step Cookbook)

Ingredients:
3 cups all-purpose flour
1/4 cup packed light brown sugar
1 T. baking powder
3/4 tsp. salt
1 can or bottle (12 oz.) beer
4 T. margarine or butter, melted

Method:
Preheat oven to 375 degrees F.  Grease 9" by 5" loaf pan (you can use cooking spray).  In large bowl, mix flour, brown sugar, baking powder, and salt until evenly combined.  Stir in beer and melted margarine just until moistened (batter will be lumpy).

Spoon batter into loaf pan and bake 40 minutes, or until golden and toothpick inserted in center comes out clean.  Cool in pan on wire rack 5 minutes; remove from pan and cool completely on rack.

Your house will be filled with the wonderful aroma of freshly baked bread!